Preparation

Combine tomatoes and chiles in a medium
bowl. Place minced onion in a strainer;
rinse under cold water for 10 seconds.
Drain well and add to bowl with tomatoes.
Stir in cilantro and lime juice. Season with
salt. Serve with tortilla chips. DO AHEAD: Can
be made 1 day ahead. Cover and chill (salsa
will get hotter the longer it sits).

Recent Review

A great standard recipe for fresh salsa aka Pico de Gallo. The only adjustment I made was to toss the chopped tomatoes with a bit of kosher salt and put in a colander for half an hour or so before combining with remaining ingredients. It helps keep the salsa from becoming too watery. Not sure why some of the accompanying dishes in this May 2011 are not posted on Epicurious as well!! Menu was Chile-Braised Pork Shoulder Tacos,Bacon-Simmered Pinto Beans,Pickled Onions,this salsa,Tomatillo-Chipotle Salsa and Micheladas.